Chocolate Chip Cookie Bars for a Crowd
These perfect cookie bars are buttery, chewy, thick and chocked full of rich, semi-sweet chocolate chips. Absolutely divine!
- 3 cups all-purpose flour don't over measure.
- 2 teaspoons baking soda
- 1 teaspoon salt
- 1 cup unsalted butter room temperature
- 1 1/4 cup firmly packed light brown sugar
- 1/2 cup Zulka Sugar or granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 bag Ghirardelli Semisweet Chocolate Chips + 1 cup Ghirardelli Mini Chocolate Chips
Preheat the oven to 350°F. Line a 13x18 sheet pan with parchment paper, spraying the parchment with non-stick cooking spray. Set aside.
In another large bowl, using an electric mixer at medium speed, beat together the butter, and sugars about 2 minutes and is smooth.
Add the eggs and vanilla and mix on low speed until mixed in.
Sift the flour, baking soda and salt over the wet mixture and mix together until just incorporated. Do not keep mixing - do not overmix.
Add bag of chocolate chips in and stir with a wooden spoon, again no overmixing, just until incorporated. Dough will be very thick.
Spread thick cookie dough out evenly by dropping spoonfuls onto the baking sheet and spread out with fingers or it helps to spray a rubber spatula with non-stick spray. Dough will spread out while baking, so you don't have to get the corners and edges perfect. Sprinkle mini chips to the top of the dough.
Bake for 20 to 25 minutes or until golden brown. Cool in pan on wire rack. Makes 3-4 dozen bars depending how big you make them.